The classic practice of goose soup recommends yam stewed goose soup.
raw material
A goose, iron bar yam, medlar.
working methods
1, peeled yam, immediately soaked in water to prevent oxidation;
2. Wash the goose, drain the water and chop it into large pieces;
3. Put the pot in cold water, bring it to a boil, add some cooking wine, continue to cook for 2 minutes, and skim off the floating foam;
4. Take out, and wash away the floating foam and impurities on the surface of the goose block with warm water;
5. Put the washed goose pieces into a casserole, add enough hot water at one time, and boil over high fire;
6. After skimming the floating foam, add the onion and ginger slices and simmer for about 40 minutes;
7. Add yam cut into hob pieces and continue to simmer slowly;
8. Stew until the yam is soft and rotten, add salt to taste, and sprinkle the washed medlar five minutes before the pot.
nutritive value
A blogger reminded me in a message that I can't use Lycium barbarum during a cold. I looked it up on the internet: although Lycium barbarum has good nourishing and therapeutic effects, it is not suitable for everyone. Because its warm-up effect is quite strong, people with colds, fever, inflammation and diarrhea had better not eat it.
Goose soup classic practice Lycium barbarum milk goose soup recommendation
Ingredients: 500 grams of goose.
Accessories: Lycium barbarum 30g.
Seasoning: salt 6g, sugar 5g, cooking wine 5g, onion 3g, ginger 2g, pepper 2g.
working methods
1. Cut the goose into 4 pieces, then blanch it in boiling water and take it out.
2. Wash medlar with warm water.
3. Steam the goose, onion slices, ginger slices, chicken soup and medlar for about 1.5 hours, take out the onion and ginger, and add seasoning.
Health tips
Goose tonifies kidney and qi, and medlar nourishes liver and kidney. The soup made of these two materials is a good nutritional tonic for people who are weak, short of breath, dizzy and weak in waist and knees.
Nourishing liver and kidney, soreness of waist and knees, shortness of breath and fatigue.
Classic method of goose soup recommended by Cordyceps sinensis and goose soup
Ingredients: gosling100g
Accessories: Cordyceps sinensis 25g, lotus seed 25g, tremella fuciformis 10g (dry).
Seasoning: ginger 15g salt 3g.
working methods
1. Slaughter the goose, remove hair, viscera, head and claws, wash, blanch in boiling water and drain.
2. Soak the lotus seeds in warm water and remove the lotus plumule and lotus plumule.
3. Soak tremella in clear water, wash and remove pedicels.
Cleaning cordyceps sinensis
5. Put goose, lotus seeds, tremella and Cordyceps into a saucepan, and inject appropriate amount of water to boil.
6. Cook on low heat for 3 hours and season with refined salt.